Shakshuka is a Mediterranean egg dish that always gets great reviews for being easy, quick, and a surefire way to pack extra vegetables into dinner. This new version features tons of greens and even a green salsa to add moisture and flavor. Smarts #1: It will seem like you have a lot of leeks for this recipe, but they will reduce way down as they cook. Smarts #2: Chopping the baby spinach ahead of time helps it to cook down easily to combine with the other ingredients.
Turn on the oven’s broiler. Spread pita wedges out on a sheet pan and set aside (wait to toast them until right before serving).
Heat a large saute pan or skillet (use one that has a lid) with oil over medium heat. Add leeks and cook, stirring frequently, until leeks are very tender, 6 to 8 minutes. (If the pan looks dry at an point during cooking, add a splash of water.)
Stir zucchini into leeks and saute until zucchini is nearly tender, 3 to 5 minutes more.
Stir in cumin, garlic, and spinach and stir everything together until spinach wilts (putting the lid on the pan for a minute will help to speed it along).
Stir in salsa. Taste and season with some salt and pepper.
Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
While eggs finish cooking, slide sheet pan with pita under the broiler and toast until lightly crisped, 2 to 4 minutes.
Serve shakshuka with avocados, cilantro, and yogurt on top. Enjoy with pita.